Baked Eggplant in a Sweet and Sour Sauce

Vegan oven-baked eggplant cubes in a great sweet and sour sauce from sweet chili sauce, lemon juice, vinegar and sugar

  • StartersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 7Serving/Unit


Eggplant, 2 medium units
cut into large cubes
Salt, 1/4 flat teaspoon
to taste
Canola oil, 1/4 cup
Sweet chili sauce, 2 tablespoons
Lemon juice, 1 tablespoon
5% vinegar, 2 tablespoons
Garlic, 1 teaspoon
finely grated
Sugar, 1 flat tablespoon
Paprika, 1 flat tablespoon
crushed - to taste
Black pepper, 1/4 flat teaspoon
to taste
Sweet chili sauce, 2 tablespoons
sprinkle over before serving


1. Sprinkle salt over the eggplant cubes.
2. Mix the rest of the ingredients (except of the 2 tablespoons of the sweet chili sauce before serving), add the eggplants, mix well and set aside for 20 minutes so that the eggplants absorb the sauce.
3. Arrange the eggplants evenly on baking paper in a tray.
4. Bake at 356°F (180°C) for about 30 minutes or until the eggplants soften.
5. Transfer to a serving dish and pour over 2 tablespoons of sweet chili sauce (adds more flavor and also gives shine to the eggplant).
6. Bon appetite (:

Total time: ±1 hour

Nutritional Values Serving/Unit 100 Grams
Calories 126 cal 107 cal
Proteins 1 g 1 g
Carbohydrates 14 g 12 g
Fat 8 g 7 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
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Baked Eggplant in a Sweet and Sour Sauce
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